蔬菜筑前煮 Chikuzenni (Japanese Root Vegetables Stew)

材料 Ingredients

蓮藕 Lotus root 1/2 磅 lb (225g) 胡蘿蔔 Carrot 1/2 磅 lb (225g) 乾香菇(泡軟) Dried Shitake mushroom (Rehydrated) 10 小朵 small 蒟蒻塊 Konnyaku (Konjac) cake 1/2 塊 ea 牛蒡 Burdock root 1 條 small 竹筍 Bamboo shoot 1/2 磅 lb (225g) 荷蘭豆 Snow pea 1/4 磅 lb (113g) 柴魚燒煮汁 Bonito Sauce 2 份 portion

做法

1.	蓮藕削皮，切成小段後馬上放進醋水中(1大匙醋+3杯水)以免發黑。 取一段蓮藕，在洞與洞之間切出V型的刻痕，再將切口的尖角削平。橫向將蓮藕切成片。
2.	胡蘿蔔切厚片後用模型壓成花型。用小刀在花瓣間各切一刀至厚度的一半，然後在每個刀口旁以15˚切出斜角。
3.	香菇剪去硬蒂，在每朵的表面上切出三條交集成米字型的刻痕。
4.	蒟蒻在滾水裡煮1分鐘。用冷水沖涼後切成0.5cm薄片。每片中間劃一刀後, 將一端從中間穿過反轉。
5.	牛蒡洗乾淨後用刀背刮去外皮，再切成小塊。切好的牛蒡要馬上放進醋水(1大匙醋+3杯水)中，以免發黑。
6.	依照 竹筍處理指示清理竹筍，然後切成小塊。
7.	準備 柴魚燒煮汁。
8.	把柴魚燒煮汁在鍋裡燒開。依序加入蓮藕，牛蒡，胡蘿蔔，竹筍，香菇和蒟蒻。煮滾後加蓋用中小火煮15分鐘後熄火燜5分鐘。
9.	煮的當中把荷蘭豆放進滾水裡川燙1分鐘。撈出用冷開水沖涼，濾乾後拌入煮好的根菜裡。

PROCEDURE

1.	Peel the lotus root and cut it into small sections. Place the sections in a bowl of vinegar water (1 tbs. of vinegar + 3 cups of water) to prevent them from turning black. Make V shaped slits between holes as pictured above, then smooth the corners. Cut the lotus root crosswise into slices.
2.	Slice the carrot crosswise and cut each slice with a plum flower shape cutter. Make slits between each pedals. Then cut out small wedges at a 15 degree angle above each slit (see pictures above).
3.	Cut off the stem of each mushroom. On top of each mushroom make two shallow bias cuts in the middle to form a V shape line (see photos above). Repeat to make two more V lines so the three lines will cross as a star "*".
4.	Blanch the konnyaku cake in boiling water for 1 minute. Rinse it under cold running water then drain. Cut the konnyaku cake into 0.5cm slices. Slit the center of each slice. Pull one end of each konnyaku slice through its center.
5.	Wash the burdock root and scrape the skin off by using the back of a knife. Cut the burdock root into small pieces then place them in a bowl of vinegar water (1 tbs. of vinegar + 3 cups of water) to prevent them from turning black.
6.	Follow the instructions of Handling Bamboo Shoots to clean the bamboo shoot. Cut it into small pieces.
7.	Prepare the Bonito Sauce。
8.	In a pot bring the Bonito Sauce to a boil. Add the lotus root, burdock, carrot, bamboo shoots, mushroom and konnyaku. Cover and cook over medium low heat for 15 minutes. Turn off the heat and sit with lid on for 5 minutes.
9.	While cooking the root vegetables, blanch the snow peas in boiling water for 1 minutes. Rinse under cold water and drain. Add the snow peas to the pot and stir to mix.

最後更新 (Last Update): 09/23/2020
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